Prior to that, canning instructions, especially for jams and jellies, omitted any type of processing just pour it into the jar, pour on the wax, and you’re done. “That’s the cut-off date when the majority of reputable publishers updated their cookbooks and guides to include the very important step of hot-water bath processing for high-acid foods. The National Center for Home Food Preservation recommends using recipes published after 1995 from reputable sources, according to Preservation author Christina Ward, canning expert and the Master Food Preserver for Wisconsin. Just because a canning recipe has been published on the Internet or in a community cookbook, for example, doesn’t mean it’s safe. Full Title: Preservation: The Art and Science of Canning, Fermentation, and Dehydration.If you're looking for a book that can help you build up a food preserving practice in earnest, this is the choice for you. While other books on the market cover preservation in general, most can’t compete with the breadth of preservation topics in Ward's book or her fun-yet-informative writing. Ward is a certified master food preserver, and she uses that expertise to guide readers through canning and a range of other food preservation practices, including fermentation and dehydration. Her book was gifted to me years ago, and I still turn to it time and again when looking for approachable, accurate information about food preservation. With a fountain of food preservation knowledge, Christina Ward is one of my go-to sources for canning and preserving topics (see our Frequently Asked Questions section). Full Title: The All New Ball Book of Canning and Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes.As with other Ball books, it offers comprehensive guidance on the canning process, including methods and equipment, so you can go into your kitchen equipped with the knowledge you need to put up a bounty of summer foods. Many canning books focus on water bath canning, but this book focuses on pressure canning as well, making it our top pick on the subject. Though I still refer to all the Ball-published canning books as the Blue Book,” she says. "I do like the 2020 edition of the Complete Book of Food Preservation. Ball has published dozens of editions of its canning explainer, the Blue Book, and even though this one goes by a different name, the spirit of the book is the same, according to canning expert Christina Ward. View On Amazon View On Walmart View On Targetīall has been publishing comprehensive canning books for roughly a century, so it's no surprise that this new volume is a winner in my book.
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